Spaghetti Squash Casserole

Name: Spaghetti Squash Casserole
Total time: 3600 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 large spaghetti squash, baked; 8 oz mushrooms, sliced; 10-12 oz frozen spinach; 2 cloves or 2 tsp garlic, minced; 2 tbsp butter; 1 tbsp olive oil; 1/4 c Fresh dill weed or mixed fresh herbs; 1/4 cup cream; 1/4 cup sundried tomatoes or 2 Seitan Italian Sausages, sliced; 1 cup crumbled Feta; 1/2 c parmesan cheese; 4 eggs; 1/2 tsp salt

2 Cancerians cook, Libra eats @lynnD

Santa Fe, NM

Adapted from The Fasting Method Blog https://blog.thefastingmethod.com/spaghetti-squash-breakfast-casserole/

Spaghetti Squash Casserole

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2 Cancerians cook, Libra eats @lynnD

Santa Fe, NM

Adapted from The Fasting Method Blog https://blog.thefastingmethod.com/spaghetti-squash-breakfast-casserole/

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Ingredients

1 hr

6-8 servings

1large spaghetti squash, baked
8 ozmushrooms, sliced
10-12 ozfrozen spinach
2 clovesor 2 tsp garlic, minced
2 tbspbutter
1 tbspolive oil
1/4 cFresh dill weed or mixed fresh herbs
1/4 cupcream
1/4 cupsundried tomatoes or 2 Seitan Italian Sausages, sliced
1 cupcrumbled Feta
1/2 cparmesan cheese
4eggs
1/2 tspsalt

Cooking Instructions

1 hr

1

Saute mushrooms until browned or boil then braise in olive oil until water is evaporated.
2

Add garlic and spinach. Saute until excess liquid is evaporated.
3

In a mixing bowl, combine eggs, dill or herbs, feta, parmesan, cream, sun dried tomatoes or Seitan sausages, salt, and spaghetti squash.
4

Cool spinach and mushrooms mixture. Add to Egg mixture and combine.
5

Transfer to a baking dish and bake 40-60 minutes until puffed up and cooked through.
6

Let sit until cooled for 10 minutes. Cut and serve.

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2 Cancerians cook, Libra eats @lynnD

on September 30, 2022 04:52

Santa Fe, NM

A family of cooks, sharing our food adventures and skills. The eaters take it all in. sometimes surprising will their secret skills.#1) I'm a busy professional and mom. I made my first cake from scratch for my father's birthday when I was 10. It's been a great adventure cooking, making and eating ever since. Vegetarian for 30+ years. Exploring the challenges of baking at high altitude. Stretching into vegan techniques. Always ready to learn about new approaches, fresh and healthy ingredients. I appreciate keeping it simple. Sometimes in food, as in life, less is more.